Stuffed baby portabella mushroom salad

Guess what?! We’ve relocated to Southern California, which explains the lack of posts the past two months. We’re finally getting settled here – it took us awhile to find a place we liked and could afford 🙂 I got a job offer with Oakley (yes, the sunglass company) and Joe and I decided to take the plunge and move. So far we love it here! I did miss the fall in Connecticut, but not enough to go through another winter. We moved to Corona del Mar and are about a block from the beach – doesn’t get any better. One of my favorite parts about living here is I can walk to a really great farmers market EVERY Saturday ALL year long. How awesome is that?! And the produce at the grocery stores here is way better than anywhere else I’ve lived.

So, Joe’s traveling again – he’s in China for a month. When he’s gone I usually don’t cook big meals. It’s not as much fun to cook for one! I have very little in my fridge right now, and really wasn’t expecting this meal to be very good – I’m not sure I’ve ever made stuffed portabella mushrooms before. Lucky me, I didn’t have to revert to cereal because this meal was awesome. I’ll probably make it again tomorrow for dinner. If you’re ever having lunch for your girlfriends – this would be a perfect choice. Hearty, but not too filling.

Ingredients:

Baby portabella mushrooms (as many as you’d like; 2-3 pp)

Mixed Romaine

Shredded Mozzarella cheese

Reduced fat feta cheese

Chopped sundried tomatoes

Extra virgin olive oil (for dressing and cooking)

White Balsamic Vinegar

Dijon Mustard

Salt/ Pepper to taste

1) Make the dressing. Combine a squeeze of dijon, white balsamic vinegar and a dash of salt pepper. Whisk together then mix in olive oil. I was making this for one, but usually when I make salad dressing I use a 1/3, 2/3 ratio of vinegar to oil.

2) Clean the mushrooms. Use a spoon to scoop out the flesh.

3) Combine mozzarella, feta, and sundried tomatoes (herbs would be great addition, but didn’t have any on hand). Drizzle a little of the dressing in each mushroom then fill with the cheese mixture. Reserve the rest of the dressing to toss with the mixed romaine.